This has a kick but it won’t blow your head off, and goes well with any selection of cold cuts of meat.
8 red peppers, deseeded and roughly chopped
10 ordinary red chillies, roughly chopped
finger-size piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g/1lb 10oz golden caster sugar
250ml/9fl oz red wine vinegar
1 Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a preserving pan or large heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 minutes, stirring occasionally.
2 Once the jam is becoming sticky, continue cooking for 10–15 minutes more, stirring frequently so that it doesn’t catch and burn. It should now look like thick bubbling lava. Cool slightly, transfer to sterilized jars, then leave to cool completely. (Store in a cool, dark place for up to 3 months. Refrigerate on opening.)
PER JAR 857 kcals, carbs 220g, fat 1g, sat fat none, salt 0.34g